The name comes from the Catalan verbescalivar, "to cook in ashes," referencing the dish's traditional preparation in the embers of a wood fire.[1][4][5]

The dish can be grilled outdoors on a grate until charred and soft, or may be cooked whole directly on glowing coals and then peeled.[1] Indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled.[1]